I’m busy. You’re busy. We are all so very busy! And while our days are filled with jobs, projects, errands, car pools and more we can’t forgot about nourishing our families with wonderful home cooked meals and spending at least a wee bit of quality time with loved ones at the end of the day.
It can be hard to throw together a decent meal when you are crunched for time and low on energy, but these three quick and easy last minute supper ideas will, hopefully, help! You might notice a theme with these recipes; they all feature eggs. So many of us always have eggs in our fridge, so this makes for less trips to the store to pick something up for dinner – you just might have all the ingredients already.
Spaghetti Carbonara with Peas
This is such a crazy easy (and delicious) meal.
1 pound dry spaghetti
4 pieces of bacon (or pancetta)
2 cloves of finely diced garlic
¾ cup of freshly grated Parmesan
1 package frozen peas
Salt and pepper (to taste)
1 TBSP olive oil
First get a big pot of water on the stove, set it for a boil and add and cook the pasta.
Heat up your peas in the microwave and set aside when they are done.
While the water is heating up, start prepping the sauce.
Heat the olive oil in a pan.
Add bacon (or pancetta) and cook until it is slightly crisp and the fat has been rendered.
Add the garlic and stir for about a minute.
When the pasta is done, add it to the bacon and garlic and stir so all the strands are covered.
In a bowl, lightly scramble the eggs with the Parmigiano-Reggiano.
Take the pan off the stove (making sure the pasta is hot) and add the eggs and cheese and stir but don’t let the eggs scramble (the eggs should be cooked by the hot pasta).
Toss in the peas.
Season with salt and pepper.
I used to be intimidated by crepes, but once you get the hang of them they are very easy to prepare.
1 cup flour
2 large eggs
3/4 cup milk
1/2 cup water
3 TBSP melted butter (plus butter for pan)
¼ Tsp salt
1 cup cheddar cheese, jack or other hard cheese.
Optional: pre-cooked spinach, black olives, diced green onions, asparagus, or whatever you like!
Whip together the flour, eggs, milk, water, salt and belted butter. You can use a hand blender or a standing blender. Don’t over mix, just mix until smooth.
Heat a small or medium non-stick pan on medium heat.
Add a little bit of butter, melt it in the pan and let it coat the bottom.
Pour a small amount of the crepe mixture (about ¼ cup or so depending on your pan) and move the pan around so that the mixture coats the pan.
Let it stand for about 30 seconds or so.
Flip the crepe.
Immediately add the cheese and your other elements and cook until the cheese begins to melt.
Slide the crepe from the pan onto a plate and fold.
This is such a basic, easy recipe and always a delight!
½ cup freshly grated Parmesan
½ cup diced ham or turkey
½ cup streamed or sautéed asparagus, kale or zucchini
Salt and pepper
1 tsp butter
Pre-heat oven to 350° Fahreinheit.
Put eggs in a bowl and lightly scramble with a fork.
Add parmesan cheese, salt and pepper.
Heat butter in large oven-safe pan.
Add ham or turkey and the vegetable of your choice into the pan and heat.
Then add the egg mixture to the pan and stir for a couple of minutes until the bottom begins to set.
Put the pan in the oven and let it cook for about ten minutes.
Let it sit for about five minutes.
Then pop the frittata out of the pan onto a platter.
Cut and serve.
Now the big question, which one will you try?